Brandyn Baker
Steps
- Preheat your smoker to 275°F. Season the beef shanks generously with coarse salt and pepper, then smoke until they develop a deep bark and reach an internal temperature of 170–180°F.
- Transfer the beef shanks to a foil pan or wrap tightly in foil with ½ cup beef broth. Return to the smoker and cook until probe tender, about 205°F internal. Rest until cool enough to handle, then shred the meat.
- In a large skillet over medium heat, cook the bacon until crispy and set aside. Using the bacon drippings, make a roux with the flour, then whisk in the milk. Stir in the tomato paste, diced tomatoes, seasonings, and chopped bacon. Simmer until thickened.
- Bring the chicken stock and heavy cream to a boil. Slowly whisk in the grits and cook until smooth and creamy, about 25 minutes. Stir in the butter and cheeses, then season with salt to taste.
- Spoon the cheese grits onto a plate, top with the shredded smoked beef shanks, and finish with the warm tomato gravy. Garnish with fresh parsley and serve immediately.
Ingredients:
Beef Shanks
- 3–5 lbs. beef shanks, sliced
- Coarse salt and pepper, to taste
- ½ cup beef broth, plus more as needed
Three Cheese Grits
- 1½ cups dry grits
- 4 cups chicken stock
- 1 cup heavy cream
- ¼ cup cheddar cheese, grated
- ¼ cup gouda cheese, grated
- ¼ cup Parmesan cheese, grated
- 2 TBSP butter
- Salt, to taste
Tomato Gravy
- 6 slices thick-cut bacon
- 3 TBSP all-purpose flour
- 2 cups 2% milk
- 1 cup canned diced tomatoes, drained
- 2 TBSP tomato paste
- ½ TSP garlic powder
- ¼ TSP onion powder
- ¼ TSP paprika
- 1 tsp salt, plus more to taste
- Fresh parsley, for garnish
watch recipe video
